So a vegan walks into a Brazilian steakhouse…
Reality is stranger than fiction, and while that may sound like the opening line of a terrible joke, that is exactly what happened on a recent afternoon exploit in the city. Why, in a veritable vegan wonderland, would I willingly chose a venue best known for slinging skewered meats like a relentless barrage, bearing glistening swords of the stuff right at your table, no less? Three simple words, my friends: Free salad bar.
There is such a thing as a free lunch, at least when it’s your birthday and you’re gifted with a voucher that would cover the cost of the lavish “market table,” a bottomless buffet piled high with a wealth of naturally plant-based options. Luxurious platters of naked hearts of palm, fat spears of asparagus, whole cloves of caramelized garlic, roasted red beets, and yes, even verdant kale salad all beckon atop a platform of glistening crushed ice. It’s a veggie-lovers heaven; a miraculous vegan oasis amid a desert of meat. Thus, for the grand total of $0 (plus a generous and well-deserved tip,) I shamelessly piled my plate high, going back for round after round until I swore I would need to be rolled all the way back home.
To their credit, the servers all took my curious requests in stride, even when I turned down the buttery mashed potatoes, crispy, cheese-encrusted polenta fries, and complimentary birthday dessert. “But it’s included as part of the experience!” they cried, falteringly but graciously returning the untouched bounty to the kitchen whence it came. Only when one carefully folded napkin briefly fell away to reveal a bundle of mysterious little rolls, more like puff pastry than bread, did I feel the smallest pang of regret. Pão de queijo, an entirely unique baked good never before seen through my travels or tastings, suddenly dominated my imagination. Made of either yucca or tapioca flour, the texture is dense and chewy, much like baked mochi with a savory slant. Of course, the little gut bombs positively shimmer with the rich dairy components that make up the bulk of each bite.
That is, of course, until you take matters into your own hands. By no means traditional or remotely “authentic,” my take on the celebrated Brazilian cheese bread is a quick and dirty version that requires none of the typical kneading, rising, or general fussing associated with making bread. If you’ve got a blender and 30 minutes to spare, you’re in business.
Break through that crisp, golden exterior and plunge yourself head-first into an intensely buttery morsel of bread, the likes of which no average dinner roll can compare. Part of its appeal is its simplicity; the flavor is simple and savory, bold but agreeable, easily paired with any other main or side dish on the table. Though unremarkable at first glance, these treats are big winners once you get to know them.
They may not come with the full steakhouse experience, but once you can pop one of these warm, cheesy morsels into your mouth any time a craving strikes, well… You really aren’t missing anything at all.
Brazilian Cheese Bread (Pão de Queijo)
Dense and chewy, much like baked mochi with a savory slant, these cheesy little morsels are an essential part of the Brazilian steakhouse experience, but even better when made at home. You'd never know this version is vegan!
Ingredients
- 1/4 Cup Aquafaba (Chickpea Brine)
- 3 Tablespoons Olive Oil
- 3 Tablespoons Vegan Butter, Melted
- 2/3 Cup Unsweetened Non-Dairy Milk
- 1/2 Teaspoon White Vinegar
- 1 1/2 Cups Tapioca Flour
- 1 Tablespoon Nutritional Yeast
- 2 Teaspoons Confectioner’s Sugar
- 1 Teaspoons Baking Powder
- 6 Ounces Vegan Mozzarella-Style Cheese
- 1 Teaspoon Salt
Instructions
- Preheat your oven to 400 degrees and lightly grease two mini muffin pans.
- Simply place all of the ingredients into a blender and pulse until smooth. You don’t need to worry about over-mixing the dough, since there’s no gluten to work up here. Pause as needed to scrape down the sides of the blender to ensure that everything is thoroughly incorporated.
- Once completely smooth, pour the batter into your prepared mini muffin pans so that they’re filled 3/4 of the way to the top. Bake for 16-20 minutes, until puffy and evenly browned all over. Remove from oven and let cool on a rack for a few minutes. Don’t be alarmed if some of them fall in the center as they cool.
- Serve right away and eat while still warm.
Recommended Products
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 69Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 131mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.